Crunchy Fall Apple Salad with Maple Vinaigrette is a fresh and crisp dish that celebrates all the best flavors of autumn. It’s packed with sweet and tart apples, crunchy nuts, and a mix of greens that give it a lively texture. The maple vinaigrette adds a touch of natural sweetness and a warm, cozy feel that’s just perfect for this season.
I love making this salad when I want something light but satisfying, especially as the weather starts to cool down. The combination of juicy apples with the crunch of toasted nuts and the tangy dressing is a great balance. I usually toss everything together right before serving so the apples stay crisp and the greens don’t get soggy.
This salad works wonderfully as a side dish for a fall dinner or as a quick lunch when you want something that feels seasonal but easy. I sometimes add a little bit of crumbly cheese on top, like feta or goat cheese, for an extra layer of flavor. It’s one of those simple, fresh recipes that always gets compliments and makes me feel like I’m enjoying the best of fall in every bite.
Key Ingredients & Substitutions
Apples: I love using Granny Smith for their tart crunch or Fuji for a sweeter bite. Both keep well in salad without turning mushy. If you can’t find these, Honeycrisp or Pink Lady are great options too.
Pecans: Toasting pecans adds to their crunch and brings out their nutty flavor. If you’re allergic or don’t have pecans, walnuts or almonds work well as substitutes.
Dried cranberries: They add a lovely tart sweetness and chewy texture. You could swap in dried cherries or raisins if you prefer.
Goat Cheese or Feta: Both give the salad a creamy tang. If you want a dairy-free option, try a vegan cheese or omit cheese altogether.
Maple Vinaigrette: The pure maple syrup adds natural sweetness balanced with apple cider vinegar. If you don’t have maple syrup, honey or agave syrup work fine too.
How Do I Toast Nuts Perfectly Without Burning Them?
Toasting nuts is simple but easy to burn if you’re not careful. Here’s my easy method:
- Use a dry skillet over medium heat.
- Add the nuts in a single layer—don’t overcrowd.
- Stir often or shake the pan to keep them moving.
- Watch closely—once they start to smell nutty and turn golden (usually 3-5 mins), remove from heat immediately.
- Let them cool on a plate before adding to your salad to keep them crunchy.
This small step really boosts flavor and crunch in your salad!
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – for thinly slicing the apples cleanly and evenly.
- Cutting board – sturdy and easy to clean for chopping nuts and celery.
- Small mixing bowl or jar – perfect for whisking or shaking the maple vinaigrette.
- Dry skillet – use it to toast pecans and bring out their natural flavor.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds for a different nutty crunch.
- Add sliced grilled chicken or turkey for a protein boost, making this a fuller meal.
- Use blue cheese instead of goat cheese for a stronger, tangier flavor.
- Throw in some thinly sliced red onion or shredded carrots for extra color and texture.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as butter lettuce and romaine)
- 2 medium apples (Granny Smith or Fuji), cored and thinly sliced
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ¼ cup crumbled goat cheese or feta
- 2 tablespoons chopped celery (optional for extra crunch)
For the Maple Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10-15 minutes to prepare. Most of the time is spent washing, chopping, and toasting the pecans. You can make the vinaigrette while the pecans cool. It’s a quick, fresh dish perfect for a light lunch or a side for dinner.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by washing and drying your salad greens carefully so they stay crisp. Core your apples and slice them thinly to mix easily into the salad.
2. Toast the Pecans:
Heat a dry skillet over medium heat. Add the pecans and toast them for about 3-5 minutes, stirring often. When they smell nutty and turn slightly brown, remove from heat and let them cool.
3. Make the Maple Vinaigrette:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until it is all blended and smooth.
4. Assemble the Salad:
In a large bowl, combine the mixed greens, sliced apples, dried cranberries, toasted pecans, optional chopped celery, and crumbled goat cheese or feta.
5. Dress and Serve:
Pour the maple vinaigrette over the salad and gently toss until everything is evenly coated. Serve immediately to enjoy the fresh crunch of the apples and nuts.
Can I Use Frozen Apples for This Salad?
It’s best to use fresh apples because frozen ones can become mushy and watery when thawed, which affects the salad’s crunch and texture.
Can I Make the Salad Ahead of Time?
You can prep the ingredients in advance, but wait to toss the salad with the dressing until just before serving to keep the apples and greens crisp.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the refrigerator without dressing for up to 2 days. Keep the dressing separately and add when ready to eat.
What Can I Substitute for Pecans?
Walnuts, almonds, or cashews make great substitutes if you don’t have pecans or want to try a different nutty flavor.
